2 sticks fat-reduced margarine, suitable for baking (must have 60-70% fat), such as Imperial or Fleischmann's

1/4 tsp salt (optional)

2 tsp vanilla extract

1-1/2 cups all-purpose flour

1-1/4 cups rolled oats

1/2 cup pecans, finely chopped

Directions

Preheat oven to 325F. In a large bowl, cream half of the sugar into the margarine, then add th salt and vanilla extract, blending well. Next add the flour, oats, and nuts, and blend thoroughly.

Place dough by the Tablespoonful on ungreased cookie sheet. Shape into crescents. Bake for 15 minutes or until bottoms are light honey-golden. Remove to wire rack and sift remaining powdered sugar generously over warm crescents.

Nutritional Information Per Serving:

Calories: 75 Fat: 4 grams Sodium: 50 miligrams Carbohydrates: 9 grams

Diabetic Exchanges

1 Bread; 1 Fat

Source: Enduring Harvests: A Treasury of Native American Foods For Every Season